Lemon Linguine With Zucchini And Basil

• servings: 4

Ingredients

Kosher salt and freshly ground black pepper 2 medium zucchini, unpeeled, ends trimmed (about 14 ounces)

Good olive oil

½ pound dried linguine

1 tablespoon grated lemon zest

⅓ cup freshly squeezed lemon juice (2 lemons)

3 tablespoons unsalted butter, diced

¼ cup julienned fresh basil leaves

¼ cup freshly grated Italian Parmesan cheese, plus extra for serving

¼ cup toasted pine nuts (see note)

To toast pine nuts, place them in a dry sauté pan over medium-low heat for about 8 minutes, stirring frequently, until lightly browned.

Directions

Fill a large pot with water, add 2 tablespoons salt, and bring to a boil.

Meanwhile, julienne the zucchini lengthwise on a mandoline. Heat 2 tablespoons of olive oil in a large (12-inch) sauté pan, add the zucchini, and cook over medium heat for 4 minutes, tossing occasionally. Turn off the heat and set aside.

Add the linguine to the boiling water and cook for 8 minutes, or 2 minutes less than al dente according to the instructions on the box. Transfer the pasta to the sauté pan with tongs, bringing some of the cooking water with the pasta. Add the lemon zest, lemon juice, butter, 2 teaspoons salt, and 1 teaspoon pepper.

Cook the pasta over medium-low heat for 2 minutes, adding more pasta cooking water as needed to make a loose sauce. Toss continuously to blend the pasta, butter, and cooking water. Off the heat, stir in the basil, Parmesan, and pine nuts. Sprinkle with salt and pepper and serve hot with extra Parmesan on the side.